Well I have finally decided to delve into the raw world a little bit more. I just got a dehydrator and I am so excited to start creating! I got the Excalibur 3500. I have a good friend that also has one and we decided to each make something and bring it to the other person. She brought me these amazing cheesy kale chips that she found on www.http://prideandvegudice.com. I made Vegetable Nut “bread” and Sun-Dried tomato Cashew Cheese. I’ll post the recipe next week (I’ll post a teaser photo at the bottom of the page 🙂
1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)
Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)
To make the cheesy coating: combine soaked cashews, bell pepper, lemon juice, nutritional yeast (nooch), and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary, but make sure ALL the moisture is gone and they are genuinely crunchy.
Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).
Source: WFM 1-10